Sizzling Shrimp Stir-Fry

By drichard

kraft kitchens tips


Substitute
Substitute baby spinach leaves for the bok choy.

Special Extra
Top with sliced green onions and toasted sesame seed just before serving.

Ingredients

• 2 tsp. cornstarch
• 1 Tbsp. lite soy sauce
• 1/2 cup 25%-less-sodium chicken broth
• 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
• 1 lb. (450 g) uncooked large shrimp, peeled, deveined
• 1 Tbsp. grated gingerroot
• 2 cloves garlic, minced
• 2 cups sliced baby bok choy
• 1 cup sugar snap peas
• 4 green onions, sliced diagonally into 1/2-inch lengths
• 1/2 cup cherry tomatoes, halved
• 2-2/3 cups hot cooked long-grain brown rice

Preparation

Step 1

MIX cornstarch and soy sauce until well blended. Stir in broth and 2 Tbsp. dressing.

HEAT remaining dressing in large skillet on medium-high heat. Add shrimp, ginger and garlic; stir-fry 3 min. or until shrimp turn pink. Add bok choy; stir-fry 2 min. Add peas and onions; stir-fry 2 to 3 min. or until crisp-tender. Stir in soy sauce mixture; bring to boil, stirring constantly. Simmer on medium heat 1 to 2 min. or until thickened, stirring frequently.

ADD tomatoes; cook and stir 1 min. or until heated through. Serve over rice.